In a large mixing bowl, combine 1 1/2 cups sugar and grated lemon zest. Rub the mixture together with your fingers until the sugar is pale yellow and aromatic.

Add the melted butter and stir until combined. Mix in the egg and egg yolk until the mixture is creamy.

Stir in the lemon juice and vanilla extract until fully integrated.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients and mix until no flour pockets remain.

Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. This step is key to achieving that thick, chewy texture!

Preheat the oven to 350°F and prepare a large baking sheet with parchment paper.

Scoop 1 tablespoon of chilled dough at a time to form balls. Roll each ball in granulated sugar, coating thoroughly.

Space the dough balls 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are set and the bottoms are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If desired, re-roll the tops in sugar for extra sparkle.